Stabilization of oils and fats



STABKLEZATMBN @F (DES AND FATS No Drawing. Application April 27, 1963, Seriai No. 48%,738

5 Ciaima (6i. 26il-38.5)

(Granted under the act oi March 3, 1883, as amended April 3%, 1928; 376 U. G. 757) This application is made under the act of TABLE March 3, 1883, as amended by the act of April Sample tested (lard, 20 9. lots) 30, 1928, and the invention herein described, if Peroxide Value patented, may be manufactured and used by or (average) for the Government of th n t States of @5 (1 un r a e 204.60 America for governm n purposes Without the 42) Treated with 20 mg. of tocopherol 17.37 payment to us of ny ro ty thew)IL (3) Treated with 100 mg. of trypsin. 124.60 This invention relates to a process for retard- 4 Treated t 10 of pepsin 170m ing development of rancidity in non-stable vege- 5 Treated with 100 mg of clal-ase 40 00 ta le y e i e 11s d animal glrceride fats, (6) Treated with 100 mg. of citric acid--- 180.00 which ma be either the 0115, the fats, or a (7) Treated with 20 mg. of tocopherol ture of them, and has partic l r app to I plus 100 mg. of trypsin 4.78 the edible oils and fat such s lard, beef a (8) Treated with 20 mg. of tocopherol hydrogenated cottonseed O other Similar 0115 plus 100 mg. of pepsin J 13.1% and fats and foods nt ini them- 5 (9) Treated with 20 mg. of tocopherol For the purpose of illustration, th invention is plus 100 mg. of clarase 6.83 hereinafter described with reference to lard. As (10) Treated with mg. of tocopherol is well known, lard, like others of the vegeta plus 50 mg. of trypsin plus 20 mg. of glyceride oils and animal glyceride fats, usually citric acid 6.06 becomes rancid when exposed to light and air 20 (11 r t th 20 f tqcopherol or when heated in an oven or in a Swift stability plus 50 mg. of pepsin plu 20 of apparatus. citric acid 6.47

v The present invention is based on the discovery (12) T at d with 20 of tocopherol that the tendency of lard to become rancid is plus 50 mg. of claraseplus 20 mg. of

retarded by the combined treatment of it with it and 73 classes of substances including certain human (13) Treated with 20 mg. of tocopherol digestive enzymes, including trypsin, pepsin, and plus 20 mg. of citric acid 9.04 clarase, and vitamin E, otherwise known as Apparently the action of the enzymes with the tocopherol, in any of the alpha, beta or gamma vitamins or with the vitamins and fruit acids is forms, with or without certain fruit acids, such as to alter the rate of Oxidation of t oils and fats citri acid, and that the combined action of these by producing a negative catalysis eflect or y classes of substances is much greater than exovercoming a natural i fluence f oxygen for rented from eir additive effects initiating an oxidation of the oils and fats; To-

It is known that each of these treating subcopherol used alone is well known to have t stances, when used alone, produces anti-ran- 85 pxidam; properties, but the incl-eased fiect l y efiectsduced by it with an enzyme with or without a The following table, illustrating examples and fruit acid has not been known b for Toconhtests of them, shows the efiects of the treatment erol with the enzymes stabilizes much better than with the various substances when used alone,'and does tocophemi alone and much b tt th the increased effect when used together- In all 40 would be expected from their additive effects. the examplestests were made on Also, tocopherol with the enzymes and citric acid lots of lard, having a peroxide value when fresh gives better stabilization than does citric acid of Over a time interval of 21 hours. at a alone, tocopherol alone, citric acid and tocophtemperature of in a swift Stability apparaerol together, or tocopherol and trypsin together. tus. The peroxide values shown in the table were Th sam increase in stabilization is obtained obtained at the end of the test period by the if the enzymes are added to tocopherol prior to Wheeler method. treatment of the lard with them.

The results bear out that the enzymes and vitamins, especially those that resist the efiect of heating, play a major role in retarding the autooxidation of the oils and fats. Trypsin produces more antioxidant effect than do the other enzymes, Possibly because it is not destroyed so rapidly by heat at the testing or at higher temperatures. Pepsin and clarase show signs ofbeing destroyed by heat, although the by-products, produced as a result of their decomposition, still possess decided antioxidant properties.

At ordinary room temperature or at storage temperature the increased effect of retarding development of rancidity by combining the antioxidants of this invention is most'pronounced, and the stability period is correspondingly greatly enhanced.

Other oils and fats, such as the fats used for deep frying and baking, are also well stabilized.

Stabilization according to this invention may be efiected most economically by using concentrations of vitamins and enzymes from animal and vegetable sources rather than by using highly purified forms, and also by using materials high in the necessary vitamins and enzymes without concentrating them.

The proportions of vitamins, enzymes and fruit acids, and the manner of treating the-oils and fats with the substance, may be varied. Any manner of adding to and mixing that thoroughly &

a eariaao incorporates the substances into the oils and fats is satisfactory.

Having thus described the invention, what is claimed is:

1. A process for retarding development of rancidity in non-stable vegetable glyceride oils and animal glyceride fats, comprising adding to and mixing with them tocopherol plus an enzyme, selected from the class consisting of trypsin, pepsin, and clarase.

2. A process for retarding'development of rancidity in non-stable vegetable glyceride oils and animal glyceride fats, comprising adding to and mixing with them tocopherol plus trypsin.

3. A process for retarding development of rancidity in non-stable vegetable glyceride oils and animal glyceride fats, comprising adding to and mixing with them tocopherol plus pepsin.

i. A process for retarding development of rancidity in non-stable vegetable glyceride oils and animal glyceride fats, comprising adding to and mixing with them tocopherol plus clarase.

5. A composition of matter, comprising nonstablevegetable glyceride oils and animal glyceride fats having added thereto tocopherol and an enzyme selected from the class consisting of trypsin, pepsin, and clarase.

MAYNE R. COE, JR. MAYNE R. COE. 

